Tamari soy sauce is a premium soy sauce that’s the quintessence of Japan’s rich culinary heritage.
It differs significantly from regular soy sauce in its ingredients.
While regular soy sauce typically consists of one part soybeans to one part wheat, tamari soy sauce is made almost entirely from soybeans.
Because of this lavish use of soybeans and the resulting high protein content,
tamari soy sauce is distinguished by its rich taste, aromatic fragrance, and dark color.
It imparts an exceptionally deep flavor to food and is the perfect option for those seeking the authentic soy sauce taste.

ORIGIN AND HISTORY

Tamari soy sauce traces its roots back to the 13th century Japan, which was the height of the Kamakura period.
It originated from the liquid byproduct of Kinzanji miso, a fermented food introduced from China.
Over time, this liquid became central to Japan’s soy sauce culture.
In fact, tamari soy sauce is considered the genesis of Japanese soy sauce.
It flourished particularly in central Japan and was later popularized by the samurai retainers
of the legendary shogun Tokugawa Ieyasu during Japan’s Edo period.
Because of its rich umami flavor and excellent qualities as a preservative, it was highly valued by these samurai.

"Koueki Kokusankou" (National Diet Library, Japan)

POWER OF TAMARI

  1. Imparts a deep, umami-rich flavor
    Made from soybeans, tamari soy sauce is packed with amino acids, giving it a richer and more intense taste than other soy sauces.
  2. Neutralizes unwanted odors
    Tamari soy sauce helps reduce the strong odors of raw fish and cooked meat, making it ideal for sushi and grilled dishes.
  3. Creates a beautiful, lustrous glaze
    With its thick consistency, tamari soy sauce coats food evenly, adding an attractive sheen and a rich, glossy finish.
    It’s the perfect base for teriyaki sauce and barbecue glazes.

USES OF TAMARI SOY SAUCE

・As a dipping sauce for sushi and sashimi
・As a base for teriyaki sauces and steak sauces
・In marinades, and for grilling or roasting
・For adding depth to stews and braised dishes
　…and many other uses.